OVERVIEW:
Mustard is a broadleaf versatile cruciferous vegetable related to arugula, broccoli, cabbage, and wasabi and is produced primarily for the condiment market. This spice is so multifaceted and is most commonly categorized by three types - yellow, brown, and black. The flavor of the mustard is a little stronger or more pungent with an increasing mild heat as the seed gets darker and can be sharp or mellow and blended with sweet, spicy or savory flavors.
 
Toasting mustard seeds add an extra nuttier flavor dimension before they are used as an emulsifier or added to marinades, stews, soups, salads, spice rubs, and other foods. The whole mustard seed is used more frequently in pickling or condiment making and ground mustard seed is the better choice if you want to quickly impart some mustard flavor into a dish. The yellow mustard seed is used in the preparation of the famous American yellow mustard condiment whereas the brown mustard seed is used to prepare Dijon mustard.
 
This "humble herb" has much of which to be proud because mustard seeds are among the most nutritious foods on the planet given its
abundant source of vitamins and minerals, and antioxidant, antibacterial and antiseptic qualities. Mustard seeds are rich in a nutrient called selenium, known for its high anti-inflammatory effects. Records of the mustard seed benefits and uses date back thousands of years.
 
LATIN: 
Brassica alba   
ORIGIN:
Canada
CULTIVATION:
Organic
PARTS USED:
Seed  / Cut & Sifted
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Giddy Swamp, South Carolina Mustard Barbecue Sauce
Honey Jalapeno Onions
Marinated Cauliflower
Roasted vegetables with chilli soy sauce and mustard
Vegan Lentil Sloppy Joes